Slow Cooker Pork with Rutabaga, Prunes, and Toasted Cumin

Name: Slow Cooker Pork with Rutabaga, Prunes, and Toasted Cumin
Prep time: 25 min
Cook time: 390 min
Total time: 415 min
Yield: 6
Cuisine: Fusión casera
Ingredients: 2 lb boneless pork shoulder, cubed; 1.1 lb rutabaga; 5 oz pitted prunes; 1 1/4 cups yellow onion; 4 cloves garlic; 1 cup chicken broth; 1/2 cup tomato puree; 2 tbsp sherry vinegar; 1 tbsp olive oil; 1 tbsp cumin seeds; 2 tsp sweet paprika; 2 leaves bay leaves; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh parsley

An original slow-cooked pork stew with tender pieces of pork, cubed rutabaga, prunes for deep sweetness, and an aromatic base of toasted cumin, garlic, and broth. The result is silky, balanced, and perfect for a comforting meal.

25 minPrep

390 minCook

415 minTotal

6Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

900 g boneless pork shoulder, cubed (1.5 to 2 inch cubes)
500 g rutabaga (pelado and diced medium)
140 g pitted prunes (whole)
180 g yellow onion (thinly sliced)
4 cloves garlic (chopped)
240 ml chicken broth (low sodium if possible)
120 ml tomato puree (without sugar added)
30 ml sherry vinegar
15 ml olive oil
6 g cumin seeds (lightly tostadas)
4 g sweet paprika
2 units bay leaves
8 g salt (or to taste)
2 g black pepper (freshly ground)
12 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

398 kcal

Calories

31 g

Protein

19 g

Carbs

21 g

Fat

3 g

Fiber

16 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sulfites

Instructions

1
Heat a large skillet over medium heat. Add the cumin seeds and toast them for 30 to 45 seconds, shaking the pan, until fragrant. Transfer them to a mortar or lightly crush them.
2
In the same skillet, add the olive oil and brown the pork in batches for 6 to 8 minutes total, until colored on several sides. Season with the salt and black pepper as it browns.
3
Place the onion, garlic, rutabaga, prunes, chicken broth, tomato puree, sherry vinegar, toasted cumin, sweet paprika, and bay leaves in the slow cooker. Stir well.
4
Add the browned pork and any juices to the slow cooker. Stir so the meat is partially covered by the liquid.
5
Cover and cook on LOW for 6 hours (about 195°F/90°C inside the cooker) or on HIGH for 3 hours 30 minutes (about 300°F/150°C cooking setting), until the pork is very tender and the rutabaga is cooked through.
6
Uncover, remove the bay leaves, and stir gently. If you want a thicker sauce, mash 4 or 5 rutabaga cubes against the side of the cooker and stir them back in.
7
Taste and adjust with more salt and black pepper if needed. Sprinkle the chopped fresh parsley over the top and serve hot.

Chef tips

Browning the pork and toasting the cumin before slow cooking adds much more depth. If you make the recipe ahead, the flavor becomes even better after resting for a few hours.

Substitutions

You can substitute rutabaga with turnip or parsnip in the same amount. Sherry vinegar can be replaced with red wine vinegar. If you do not have parsley, use a smaller amount of fresh cilantro for a more herbal profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon